Here is one for the pro's

Discussion in 'Poultry' started by coz, Dec 22, 2006.

  1. coz

    coz Meat Mopper OTBS Member

    My employer gave us turkeys for Thanksgiving and I am going to cut the bird into halves and smoke it.The problem is that it is prepped in that 6% solution so would I reduce the salt in my brine by 1/2?any educated guesses?
     
  2. q3131a

    q3131a Meat Mopper OTBS Member

    I would still you the same salt ratio. Maybe just brine for 8 hours instead of the full 12.

    IMO.
     
  3. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    i agree cut down the brine timeand finish it with a nice maple syrup glaze
     
  4. coz

    coz Meat Mopper OTBS Member

    Well I smoked the bird today.It was ok but I wish I had brined it longer.It was a large bird that I cut in half(24#).I brined it for14 hours.If it wasnt a gift I wouldnt have bought a bird that had the solution.I used the McCormick rub which was good.Also used the cheesecloth butter baste.The skin was good and not rubbery or bitter.
     

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